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Home > posts > 2020 > 05 > 2020-05-31_Sous_Vide_Brisket.html

Sous Vide Brisket

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I made sous vide brisket following Serious Eats[@rev]. I found a brisket that wasn't too fatty at Trader Joes and it was a nice size to fit in the bag.

My major changes were that I used white pepper since it's all we had. And likely a lot less of it than they call for (they also call for a ton!). I sous vide cooked it for about 33 hours at 155°F.

As with the pulled pork[@rev], I finished it on the grill with wood-chip packets1. I was able to keep the temp at about 300°F without too much trouble.

It came out really good. Some smokiness though I would have preferred more but lots of flavor either way. And a nice crust!

Green Beans

Meredith also made a French green bean salad with the recipe[@rev] from Gaby Dalkin's book, "What's Gabby Cooking". We both really liked it though (much) less oil next time.

Weights

As with the pulled pork[@rev], I tracked the weights of everything:

Item Weight Comments
Before the water bath 4.10 lbs Includes the bag. A bit less than the package but not much
Full bag post water bath 4.05 lbs Could it have lost anything?
Bag liquid only 1.38 lbs Includes bag
Meat after trimming some fat 2.36 lbs Still a good bit of fat left
Final, off the grill 1.76 lbs lost 2.34 lbs or ~57%

Nice piece without too much fat Good crust from the grill


  1. Unsoaked. I need to read more on whether to soak them. I hear different things